Serves 6


 1 kilo pork shoulder, diced
4 tbsp olive oil
150ml red wine
2 onions, diced
6 garlic cloves, finely chopped
200g chorizo, sliced
2 tsp sweet smoked paprika
2 tbsp tomato puree
400g can chopped tomatoes
300ml chicken stock
3 sprigs of thyme
2 tbsp oregano, chopped
4 bay leaves
3 tbsp sherry vinegar
2 tsp caster sugar
100g pitted olives


Sear the pork in batches in a frying pan, until brown.

Remove and deglaze the pan with the wine and put aside with the pork.

Fry the onions until pale brown and add the chorizo, paprika and garlic and cook for 1 minute.

Add the tomato, tomato puree, stock, herbs and pork with the wine and bring up to simmer and season.

Simmer for 1 hour.

Boil the vinegar and sugar separately until reduced by half. Stir into the casserole with the olives.

Simmer until pork is tender.